Oriental Crawfish Balls
Oriental Crawfish Balls
1 lb. minced Louisiana crawfish tailmeat
1/2 c. chopped water chestnuts
1 egg white
1/2 t. salt
1 t. cornstarch
1 t. sherry
1/2 t. minced fresh ginger root
1/4 t. sugar
Freshly ground pepper to taste
Oil for frying
Hot mustard, cocktail or plum sauce
Combine all ingredients except oil and sauces. Chill for 1 hour or more. Shape mixture into balls with a teaspoon. To deep fry, heat oil to 375 degrees and fry balls until golden. To pan fry, saute’ balls in hot oil until golden. Drain on paper towels. Serve warm with hot mustard, plum sauce or cocktail sauce. Makes 2 dozen.